There come times when you have multiple parts of meat leftover. But you don’t have anything to do with it. This is where scrap meat stew comes in handy! By combining the scrap meat with a delicious medley of herbs and vegetables and spices you create a hearty meal! This meal not only tastes great but it helps warm you up on winter days and when food is scarce.
In my recipe, I use just about anything but for the sake of writing up, I used leftover chicken and burger meat. The chicken was taken from the freezer since my flatmates moved out and there’s so much waste food left. If it’s freezer chicken and it’s been frozen for months make sure to cook it before adding it to the stew. Or simply to prevent salmonella you should cook all instances of chicken before adding.
You can add more vegetables to the stew, I only had onions in my pantry at the time. I don’t like to spend money until I run out of everything that’s left, so if you do otherwise make sure to add more vegetables into the stew. If you do t have much though you can simply do as I did and add beans and oats to it to add filler into it. For if the onion is added, browning them then adding the spices to it is key. We added cinnamon and cumin which these two spices do wonders for the dish. For the stew itself, we had used a medley of herbs; oregano, rosemary, sage, basil, marjoram and thyme.
There were a lot of vegetable skins leftover so for this recipe you can make a leftover vegetable cutting stock for extra flavour. A beef or lamb stock bullion would do amazing wonders for it too!
Scrap meat stew recipe
Scrap Meat Stew
- 1 Skillet
- 1 medium pot
Herbs and Spices
- 1 tbsp peppercorns
- 1 tbsp oregano
- 1 tbsp rosemary
- 1 tbsp sage
- 1 tsp cinnamon
- 1 tsp cumin
- 1 tsp marjoram
- 1 tsp basil
- 1 tsp thyme
- 300-500 grams scrap chopped meat
- 2 red onions
- 1-2 tbsp oats
- 200 grams white or kidney beans
Liquids and etc.
- 1 tbsp tomato pureé
- 1 tsp miso paste
- 500 ml stock liquid
- 2 tbsp lard
- Add the stock, tomato pureé, miso paste and oats together into the pot then put on medium heat.
- Chop and dice the onions into slices and dices.
- Heat the skillet to medium-high then add the onions.
- Brown the onions then add cinnamon and cumin to it then mix. Put the onions to the side to use later.
- If the meat is raw, this section is used. Make sure its diced into pieces if it's too big.
- Add it to the skillet medium-high until the meat has been browned. Any meat that is too soft- should be cooked in the stew from the start, however.
- Once cooked and browned; take off heat. Add to the stew.
- Add the lard to the skillet; on medium-low heat. Then add all of the herbs together.
- Mix the herbs and lard until it has incorporated into each other so that it blooms the flavour.
- Add the herbs into the stew pot once finished.
- Set heat to medium-high on the pot. Stir often and make sure the meat and herbs are added together.
- Once the meat and herbs have been in the stew for around 20 minutes on medium-high add the onions. If the meat is uncooked cook for another 15 minutes after 5 minutes after adding the onions.